WO2021112653A2 - 컨베이어형 식품 제조장치 - Google Patents
컨베이어형 식품 제조장치 Download PDFInfo
- Publication number
- WO2021112653A2 WO2021112653A2 PCT/KR2020/017796 KR2020017796W WO2021112653A2 WO 2021112653 A2 WO2021112653 A2 WO 2021112653A2 KR 2020017796 W KR2020017796 W KR 2020017796W WO 2021112653 A2 WO2021112653 A2 WO 2021112653A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- conveyor
- steel plate
- dough
- manufacturing apparatus
- conveyor unit
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G15/00—Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration
- B65G15/10—Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface
- B65G15/12—Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts
- B65G15/14—Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising two or more co-operating endless surfaces with parallel longitudinal axes, or a multiplicity of parallel elements, e.g. ropes defining an endless surface with two or more endless belts the load being conveyed between the belts
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G21/00—Supporting or protective framework or housings for endless load-carriers or traction elements of belt or chain conveyors
- B65G21/10—Supporting or protective framework or housings for endless load-carriers or traction elements of belt or chain conveyors movable, or having interchangeable or relatively movable parts; Devices for moving framework or parts thereof
- B65G21/14—Supporting or protective framework or housings for endless load-carriers or traction elements of belt or chain conveyors movable, or having interchangeable or relatively movable parts; Devices for moving framework or parts thereof to allow adjustment of length or configuration of load-carrier or traction element
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2201/00—Indexing codes relating to handling devices, e.g. conveyors, characterised by the type of product or load being conveyed or handled
- B65G2201/02—Articles
- B65G2201/0202—Agricultural and processed food products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2812/00—Indexing codes relating to the kind or type of conveyors
- B65G2812/01—Conveyors composed of several types of conveyors
- B65G2812/016—Conveyors composed of several types of conveyors for conveying material by co-operating units in tandem
- B65G2812/018—Conveyors composed of several types of conveyors for conveying material by co-operating units in tandem between conveyor sections
Definitions
- the present invention relates to a conveyor type food manufacturing apparatus, and more particularly, to a conveyor type food manufacturing apparatus capable of continuously manufacturing plate-shaped foods by simultaneously pressing and heating dough.
- the dough In general, in order to manufacture ramen, dumplings, fish cakes, etc., the dough is spread to a certain thickness and molded into a plate shape.
- Laid-Open Patent Publication No. 10-2019-0034727 (published on April 3. 2019) relates to a 'noodle manufacturing apparatus', in which a dough containing pulverized grains and water is accommodated to make the dough at a constant speed.
- Dough input unit for discharging to the outside; a transfer unit supporting and transferring the dough discharged from the dough input unit; a contact plate installed between the dough input unit and the transfer unit and formed with a slit through which the dough passes so that the dough discharged from the dough input unit has a constant thickness on the surface of the transfer unit and is in close contact; It is located at the lower part of the transfer unit and consists of a heating unit for steaming the dough that has passed through the adhesion plate, and a configuration for forming the dough into a plate shape is described.
- the conventional noodle manufacturing apparatus has a process of making the dough to a certain thickness and a process of steaming it, respectively, so that the movement distance of the dough between the processes becomes longer, so there is a risk of quality deterioration, the possibility of inflow of foreign substances, and the facility line There will be difficulties in building a food factory, such as lengthening.
- An object of the present invention is to provide a conveyor-type food manufacturing apparatus capable of continuously producing plate-shaped food by pressing and heating dough at the same time.
- Another object of the present invention is to provide a conveyor-type food manufacturing apparatus capable of simultaneously compressing and heating dough and applying vibration to facilitate the discharge of water vapor, as well as providing a dense texture and chewy texture.
- the present invention provides a fixed conveyor for circulating a steel plate belt in a heated state, and a fixed conveyor that circulates a steel plate belt in a heated state and is installed so as to be raised and lowered on the upper side of the fixed conveyor, and the dough is pressed into the middle.
- a plate-shaped food is continuously manufactured by heating, but it is equipped with a lifting conveyor that intermittently ascends and descends during compression and heating to reduce the load caused by excessive adhesion between the dough and the steel plate belt and induce the discharge of water vapor. do it with
- the fixed conveyor unit and the elevating conveyor unit are each characterized in that a heater rod capable of temperature control is embedded between the steel plate belts.
- the fixed conveyor unit is characterized in that it is provided with a stopper for adjusting the interval for adjusting the thickness of the plate-shaped food by limiting the lowering of the lifting conveyor unit on the frame.
- the fixed conveyor unit and the elevating conveyor unit are characterized in that oil supply brush rollers are provided in contact with each of the steel plate belts so that the dough input therebetween does not stick.
- the elevating conveyor unit is characterized in that the vibrator for giving vibration to the steel plate belt during the compression operation is mounted.
- the dough is compressed and heated at the same time and vibration is applied to facilitate the discharge of water vapor, and the texture of the dough is dense, thereby obtaining a chewy texture.
- FIG. 1 and 2 are perspective views of a conveyor type food manufacturing apparatus according to the present invention, which are perspective views viewed from different angles.
- FIG 3 is a side view showing a lowering state of the lifting conveyor of the conveyor type food manufacturing apparatus according to the present invention.
- FIG. 1 and 2 are perspective views of a conveyor type food manufacturing apparatus according to the present invention.
- the embodiment of the present invention largely circulates a fixed conveyor unit 100 for circulating the steel plate belt 110 in a heated state, and a fixed conveyor unit for circulating the steel plate belt 210 in a warm state.
- a lifting conveyor 200 is provided to continuously manufacture food in a plate shape by pressing and heating the dough that is installed in the upper part to be raised and lowered therebetween.
- the fixed conveyor unit 100 is fixedly installed on the support frame 10 at a predetermined height apart from the floor.
- the fixed conveyor unit 100 is provided with a belt 110 made of a steel plate so that the plate-shaped food can maintain a smooth surface, which is preferably made of a stainless material.
- the fixed conveyor unit 100 may be formed by welding both ends of a thin steel sheet sheet to form a belt structure.
- the fixed conveyor unit 100 maintains a heated state so that the food can be sufficiently cooked in the process of compressing the dough and forming it into a plate shape, and in the width direction to prevent the upper surface of the steel plate belt 110 from sagging.
- the above support roller 120 is installed.
- the fixed conveyor unit 100 may be rotationally driven by driving rollers or pulleys and driven rollers or pulleys installed at both ends, and may be rotationally driven by various structures.
- the lifting conveyor 200 is installed so as to be able to elevate on the upper side of the fixed conveyor unit 100 , which means that the rod of the cylinder 20 mounted on the support frame 10 is bound to the frame of the lifting conveyor 200 and is in the air. In the suspended state, the cylinder 20 can be raised and lowered according to the elongation of the rod.
- the lifting conveyor 200 is provided with a belt 210 made of a steel plate so that the food formed into a plate shape by pressure can maintain a smooth surface, which is preferably made of a stainless material.
- the lifting conveyor 200 may be formed by welding both ends of a thin steel sheet sheet to form a belt structure.
- the lifting conveyor 200 maintains a heated state so that the food can be sufficiently cooked in the process of compressing the dough and forming it into a plate shape, and is supported in the width direction to prevent the lower surface of the steel plate belt 210 from being lifted.
- a roller 220 (see Fig. 3) is installed.
- the lifting conveyor 200 may be rotationally driven by driving rollers or pulleys and driven rollers or pulleys installed at both ends, and may be rotationally driven by various structures.
- the lifting conveyor 200 is characterized in that it moves up and down relative to the fixed conveyor 100 .
- the relative lifting and lowering operation of the lifting conveyor 200 may be implemented by using a pneumatic or hydraulic cylinder, or by using the rotation of a cam member or by various methods.
- the interval between the lifting conveyor 200 and the fixed conveyor 100 is determined according to the type of dough, the thickness of the plate-shaped food to be formed, and the like, and may have a range of 0.5 to 2 cm.
- the fixed conveyor 100 and the elevating conveyor 200 rotate at the same time.
- the lifting conveyor 200 descends to press and heat the dough to continuously manufacture plate-shaped foods.
- the lifting conveyor 200 intermittently raises and lowers in a range of a predetermined width (0.5 to 2 cm) to reduce the load due to excessive adhesion between the dough and the steel plate belts 110 and 210, and induce the discharge of water vapor.
- the dough may include various powders such as flour, as well as fruit crushed powder, vegetable crushed powder, and fish crushed powder.
- one or more heater rods capable of temperature control are embedded between the fixed conveyor unit 100 and the elevating conveyor unit 200 , respectively, between the steel plate belts.
- the heater rod is installed inside the closed curve where the steel plate belts 110 and 210 of the fixed conveyor unit 100 and the elevating conveyor 200 are formed, and heats the steel plate belts 110 and 210 to heat the dough.
- Various configurations are possible depending on the heating method, such as a heater or a planar heating element.
- the heater rod may be installed in various ways, such as being arranged perpendicular to the horizontal movement direction of the steel plate belts 110 and 210, or arranged in parallel to the horizontal movement direction.
- a support frame for supporting the plurality of heater rods may be installed inside the fixed conveyor unit 100 and the elevating conveyor unit 200 .
- the fixed conveyor unit 100 and the elevating conveyor unit 200 are rotated by hooking the steel plate belts 110 and 210 on the pulleys 101, 102, 201, 202 located on both sides, respectively, and temperature control on each of the steel plate belts 110 and 210
- a heater rod capable of this is built in to heat the steel plate belts 110 and 210 .
- the temperature of the steel plate belts 110 and 210 is preferably 150 ⁇ 170 °C in the case of noodle production, and 220 ⁇ 250 °C in the case of manufacturing nurungji.
- a heating coil may be installed in the opposite driven pulleys 101 and 201 to heat the steel plate belts 110 and 210 through the pulley.
- Unexplained reference numerals 103 and 204 are drive motors shaft-coupled to the drive pulley.
- the fixed conveyor unit 100 and the elevating conveyor unit 200 are both provided with tension control bolt structures 104 and 204 so as to adjust the tension of the steel plate belts 110 and 210 by pushing the shafts of the pulleys 101 and 201 .
- FIG 3 is a side view showing a lowering state of the lifting conveyor of the conveyor type food manufacturing apparatus according to the present invention.
- the fixed conveyor unit 100 is provided with a stopper 30 for adjusting the interval for adjusting the thickness of the plate-shaped food by limiting the descent of the lifting conveyor unit 200 on the frame.
- the steel plate belts 110 and 210 are located inside the frame 130 of the fixed conveyor and the frame 230 of the elevating conveyor, respectively, so that the frames 130 and 230 are in contact with each other when the elevating conveyor 200 is lowered. do.
- the stopper 30 for adjusting the gap more protruding than the steel plate belt 110 is provided in the frame 130 of the fixed conveyor unit to limit the descent of the elevating conveyor unit 200 .
- the stopper 30 for adjusting the interval protrudes upward through a through hole punched in the fixed conveyor frame 130, the upper end is made of a hard rubber material and a thread is formed on the outer circumferential surface to interpose the flange 31 The height can be adjusted by loosening and tightening the nut.
- the descent of the elevating conveyor 200 stops the stopper 30 . It is limited by the thickness of the food to be molded into a plate shape.
- extension length of the cylinder 20 rod is also controlled so that excessive pressure is not applied to the stopper 30 .
- the fixed conveyor unit 100 and the elevating conveyor unit 200 are provided with oil supply brush rollers 140 and 240 in contact with each of the steel plate belts 110 and 210 so that the dough input therebetween does not stick. .
- the oil supply brush rollers 140 and 240 are preferably in contact with the upper surface of the steel plate belt 210 in the case of the elevating conveyor 200, and the steel plate belt 110 in the case of the fixed conveyor 100. ) is preferably in contact with the lower surface.
- an oil supply device for supplying oil to the oil supply brush rollers 140 and 240 may be separately provided.
- the elevating conveyor 200 may be equipped with a vibrator 40 for giving vibration to the steel plate belt 210 during compression operation.
- the vibrator 40 is utilized as a configuration for intermittently varying the interval between the lifting conveyor 200 and the fixed conveyor 100 as described above, or may be configured to separately vibrate the steel plate belt 210. .
- the crimping operation of the elevating conveyor 200 is performed by lowering the elevating conveyor 200, and as described above, the elevating conveyor 200 intermittently elevates and the crimping operation is performed.
- vibration is given to the steel plate belt 210 by the vibrator 40 during the compression operation, and a minute gap is created between the dough formed into a plate shape and the steel plate belt 210 by this vibration, and water vapor generated during the dough ripening process. is discharged, and it is possible to prevent the dough from swelling or from bursting due to air bubbles.
- the dough structure becomes dense and chewy texture can be obtained.
- a separation plate 50 for separating the plate-shaped food from the steel plate belt 110 is provided at the end of the fixed conveyor unit.
- the separation plate 50 is in close contact with the surface of the steel plate belt 110 to separate the food formed into a plate shape by the rotational force of the steel plate belt 110 .
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Formation And Processing Of Food Products (AREA)
- Baking, Grill, Roasting (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims (5)
- 가온 상태의 강판 벨트를 순환시키는 고정 컨베이어부와,가온 상태의 강판 벨트를 순환시키고 상기 고정 컨베이어부 상측에 승강 가능하게 설치되어 그 사이로 투입되는 반죽물을 압착·가열하여 연속적으로 판상(plate shape)의 식품을 제조하되 상기 반죽물과 상기 강판 벨트 간의 과도한 점착에 따른 부하를 줄이고 수증기의 배출을 유도하기 위해 압착·가열 중에 간헐적으로 승강하는 승강 컨베이어부가 구비된 것을 특징으로 하는 컨베이어형 식품 제조장치.
- 제 1항에 있어서,상기 고정 컨베이어부와 승강 컨베이어부는 각각 그 강판 벨트 사이에 온도 조절이 가능한 히터봉이 내재된 것을 특징으로 하는 컨베이어형 식품 제조장치.
- 제 1항에 있어서,상기 고정 컨베이어부는 그 프레임상에 상기 승강 컨베이어부 하강을 제한하여 상기 판상의 식품 두께를 조정하기 위한 간격 조절용 스토퍼가 구비된 것을 특징으로 하는 컨베이어형 식품 제조장치.
- 제 1항에 있어서,상기 고정 컨베이어부와 상기 승강 컨베이어부는 그 사이로 투입되는 반죽물이 달라붙지 않도록 상기 강판 벨트 각각에 오일공급 브러쉬 롤러가 접촉상태로 구비된 것을 특징으로 하는 컨베이어형 식품 제조장치.
- 제 1항에 있어서,상기 승강 컨베이어부는 압착 운전시 상기 강판 벨트에 진동을 주기 위한 진동기가 탑재된 것을 특징으로 하는 컨베이어형 식품 제조장치.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190160257A KR102319519B1 (ko) | 2019-12-05 | 2019-12-05 | 컨베이어형 식품 제조장치 |
KR10-2019-0160257 | 2019-12-05 |
Publications (2)
Publication Number | Publication Date |
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WO2021112653A2 true WO2021112653A2 (ko) | 2021-06-10 |
WO2021112653A3 WO2021112653A3 (ko) | 2021-07-22 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/KR2020/017796 WO2021112653A2 (ko) | 2019-12-05 | 2020-12-07 | 컨베이어형 식품 제조장치 |
Country Status (2)
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KR (1) | KR102319519B1 (ko) |
WO (1) | WO2021112653A2 (ko) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN114847314B (zh) * | 2022-05-27 | 2022-11-04 | 安徽省皖美食品有限公司 | 一种手抓饼生产用盘饼比例均匀设备及方法 |
KR102577842B1 (ko) * | 2022-09-30 | 2023-09-18 | 주식회사 에스오 | 건어물을 살균하기 위한 uv 살균 장치 |
KR102577841B1 (ko) * | 2022-10-17 | 2023-09-13 | 주식회사 에스오 | Uv 살균 장치 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH0690652A (ja) * | 1992-09-10 | 1994-04-05 | Aoshima Seiki Seisakusho:Kk | 食品用粘性生地の圧延装置 |
JPH09252706A (ja) * | 1996-03-21 | 1997-09-30 | Jigen Kin | 煎餅、スナック菓子、ビスケット等の異形板状食品加工物の選別移送方法と、その装置 |
JP3773741B2 (ja) * | 2000-02-21 | 2006-05-10 | レオン自動機株式会社 | 食品生地切断方法および装置 |
KR100574374B1 (ko) * | 2004-04-16 | 2006-04-27 | (주)푸드벤처코리아 | 전병제조장치 |
KR101934351B1 (ko) * | 2018-02-23 | 2019-01-02 | 남향푸드또띠아(주) | 또띠아 제조장치 |
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2019
- 2019-12-05 KR KR1020190160257A patent/KR102319519B1/ko active IP Right Grant
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2020
- 2020-12-07 WO PCT/KR2020/017796 patent/WO2021112653A2/ko active Application Filing
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WO2021112653A3 (ko) | 2021-07-22 |
KR102319519B1 (ko) | 2021-10-28 |
KR20210070479A (ko) | 2021-06-15 |
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